A Homemade Spinach and Almond Pesto (cheese, herbs & nuts) are perfect on grilled meat, tossed into pasta or spread onto pizza, etc.
Pesto or pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil.
What can you use instead of pine nuts in pesto?
Pine nuts in pesto can easily be replaced by other nuts: walnuts, pistachios, almonds, and even sunflower seeds, are all perfect pine nut replacements. You can even make your pesto based on otherwise wasted food, such as carrot greens.
The variations of pesto are vast but the process is always the same.
Chicken Caprese is a cooked breast topped with mozzarella slices, pesto, and tomato. Looking for more pesto recipes, have a look here
We have more Pesto recipes already on the blogPrint
The variations of pesto are vast but the process is always the same. Chicken Caprese is a cooked breast topped with mozzarella slices, pesto, and tomato.
- 800g Baby Spinach
- 1/2 cup Avocado/Olive Oil
- 2 Cloves Garlic (grated)
- 1/3 cup Almonds
- 1/2 cup Parmesan Cheese (freshly grated)
- Salt & Pepper to taste
- Place the spinach, almonds, and garlic in a food processor and pulse until finely ground.
- Scrape the sides down with a spatula then add the cheese and pulse again.
- Slowly drizzle in the oil while the food processor is running to ensure it emulsifies and to prevent it from separating.
- Once blended, season well and store in a clean dry jar in the fridge.
Prepared, tried, and tested Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 1
- Calories: 234
- Sugar: 2
- Sodium: 516
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 7
- Protein: 12
- Cholesterol: 11
Keywords: Spinach & Almond Pesto
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